Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health, food safety and general sanitation practices. Mussels are delivered frozen. No shellfish tags. Violations from pre-opening inspection corrected. Walls for mop sink area fixed. Grout repaired.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use in the dishwashing area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic-in oil cold holding at improper temperatures of 71°F on the counter in the pizza prep area. Food item has been in said location for two hours prior to testing.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fresh garlic in oil, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the one door lowboy unit in the salad prep area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash and rinse cycles of the warewashing machine is not operating. Non-reversing temperature regulating strips used and temperature was achieved.
Correction: Provide a functioning temperature measuring device for the wash and rinse cycles of the warewashing machine so employees can routinely monitor the water temperature.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the salad/pizza prep area and dishwashing lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer in the wiping cloth bucket, being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken on line (overstocked) 45-51* , garlic/oil on counter 67*,cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the pizza station is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair:
-grout eroded in tile floor
-wall at mop sink needs to be repair/replaced
-wall at prep sink damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: vents in ceiling need cleaning
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of chemical cleaner stored on handsink and on grill table
Correction: Containers of chemical cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/02/2015 | Other | |
Permit issued
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: exterior and interior of ice machine needs cleaning
Correction: Clean and sanitize
- Non-Food Contact Surfaces
Observation: dish machine racks heavily stained
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents OR replace
- Light Bulbs Protective Shielding
Observation: Light covers in walk in coolers need to be of the clear type to allow more light
Correction: replace
- Lighting, Intensity
Observation: At surface of stove lighting is slightly less than 50fc
Correction: Provide more light under hood system
- Physical Facilities in Good Repair
Observation: Repair any holes, missing grout, missing caulk
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls,ceilings and dish machine vent need cleaning
Correction: clean
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02/20/2015 | Pre-Opening | |
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